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Warm a good glug of olive oil in pan on a medium high heat. Finely dice the shallot, red chilli and mince the garlic.
Sauté the shallots with a pinch of salt until softened (2-3 minutes)
Add the chilli and garlic, frying until fragrant.
Add the butter beans with their liquid. Stir well and allow to simmer for 5 mins.
Add the harissa paste, stirring well and cook for 2-3 mins.
Add the nutritional yeast if using, zest of a lemon and a squeeze of juice. Finish with a handful of chopped parsley and miso paste if you like.
Warm another glug of oil in a frying pan until at medium high heat. Add the mushrooms and sear, pressing down to get them crispy. Lower the heat, add 1 minced garlic clove and a handful of chopped parsley - stir to combine.
Spoon the beans into bowls. Top with a handful of crispy oyster mushrooms and drizzle with a swirl of cream if you like. Finish with more parsley then enjoy with toast and a salad.